15-04-2010, 08:23
Chicken feet soup stock recipe
April 2 2009 at 8:18 PM LaReve (Login LaReve)
SENIOR MEMBER
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How to Make Stock from Chicken Feet!
I found this recipe on a website called "Simply Recipes" and it turned out really well. I am not a cook AT ALL but this was really easy for me to follow, so I am sure anyone can do it. The "stock" is a very concentrated from of the soup so when you make a big batch like this it can last you a while.
Here is the original webpage, with pictures!!
http://www.elise.com/recipes/archives/007133how_to_make_stock_from_chicken_feet.php
Ingredients
* 2 pounds of chicken feet
* 2 large carrots, cut in half
* 1 onion, cut into wedges
* 2 celery ribs, cut in half
* 1 bunch of fresh thyme
* 1 bay leaf
* 10 peppercorns
Method:
1 Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes. Use a large metal spoon to skim and discard the scum that rises to the surface.
2 Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle. Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a pairing knife.
3 Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot. Pour into quart-sized jars. Let cool for an hour or so before storing in the refrigerator.
When your stock has cooled, it should firm up nicely into a gel.
Makes approximately 2 quarts.
The gel will stay good in the fridge for about a week, so freeze what you won't use in a week. The best way I have found to do this is to freeze the stock in ice cube trays, that way you only have to thaw out as much as you want to use for a small meal or bowl of soup (instead of having to thaw and refreeze a whole jar). When my ice cubes were done I put them all in a tupperware that I keep in the freezer. When I have my lunchtime bowl of miso soup (or whatever) I just get a chicken feet ice cube and melt it right into my soup. So easy!
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Ashtaria
(Login Ashtaria) Re: Chicken feet soup stock recipe June 8 2009, 3:18 AM
Hello LaReve,
I used a variation of your recipe for my chicken feet recipe...same except less thyme. I'm not drinking a cup of the broth and hope I did it right. I let it cook for an hour longer than stated since I added more water without thinking...that and I do not have a really large pot.
Anyway, I hope it came out right...
Thank you for the recipe.
Tammi
April 2 2009 at 8:18 PM LaReve (Login LaReve)
SENIOR MEMBER
--------------------------------------------------------------------------------
How to Make Stock from Chicken Feet!
I found this recipe on a website called "Simply Recipes" and it turned out really well. I am not a cook AT ALL but this was really easy for me to follow, so I am sure anyone can do it. The "stock" is a very concentrated from of the soup so when you make a big batch like this it can last you a while.
Here is the original webpage, with pictures!!
http://www.elise.com/recipes/archives/007133how_to_make_stock_from_chicken_feet.php
Ingredients
* 2 pounds of chicken feet
* 2 large carrots, cut in half
* 1 onion, cut into wedges
* 2 celery ribs, cut in half
* 1 bunch of fresh thyme
* 1 bay leaf
* 10 peppercorns
Method:
1 Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes. Use a large metal spoon to skim and discard the scum that rises to the surface.
2 Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle. Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a pairing knife.
3 Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot. Pour into quart-sized jars. Let cool for an hour or so before storing in the refrigerator.
When your stock has cooled, it should firm up nicely into a gel.
Makes approximately 2 quarts.
The gel will stay good in the fridge for about a week, so freeze what you won't use in a week. The best way I have found to do this is to freeze the stock in ice cube trays, that way you only have to thaw out as much as you want to use for a small meal or bowl of soup (instead of having to thaw and refreeze a whole jar). When my ice cubes were done I put them all in a tupperware that I keep in the freezer. When I have my lunchtime bowl of miso soup (or whatever) I just get a chicken feet ice cube and melt it right into my soup. So easy!
Edit Message Delete Message Lock Thread Respond to this message
Author Reply
Ashtaria
(Login Ashtaria) Re: Chicken feet soup stock recipe June 8 2009, 3:18 AM
Hello LaReve,
I used a variation of your recipe for my chicken feet recipe...same except less thyme. I'm not drinking a cup of the broth and hope I did it right. I let it cook for an hour longer than stated since I added more water without thinking...that and I do not have a really large pot.
Anyway, I hope it came out right...
Thank you for the recipe.
Tammi